Directions:
STEP 1
Bring a pot of water to boil and then cook the tortellini according to directions on the package.
STEP 2
Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.
STEP 3
Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.
STEP 4
In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.
STEP 5
Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].
STEP 6
Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!
MAIN COURSE
Tortellini in Crosta
-
20m
PREP
-
10m
COOK
-
8m
SERVINGS
-
640
Calories
Tortellini in Crosta (Tortellini in a Puff Pastry) is a typical northern Italian dish, often served during the holiday season. The richness of its flavor and its festive appearance are certain to add fun and warmth to your holiday table…so, we invite you to make this dish at home and enjoy it with your loved ones!
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Ingredients:
1 bag of Barilla® Collezione Three Cheese Tortellini
1 bag porcini mushrooms
2 TBS extra virgin olive oil
1 clove garlic, sliced thin
1 oz dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour
1 TBS chopped Italian parsley
2 tbs butter
Ingredients for the Parmigiano Reggiano fondue:
1 cup heavy cream
1 cup grated Parmigiano 24 months
TT salt and pepper TT
1 lb puff pastry
1 egg
½ cup honey
½ cup grated Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
MAIN COURSE
Tortellini in Crosta
-
20m
PREP
-
10m
COOK
-
8m
SERVINGS
-
640
Calories
Tortellini in Crosta (Tortellini in a Puff Pastry) is a typical northern Italian dish, often served during the holiday season. The richness of its flavor and its festive appearance are certain to add fun and warmth to your holiday table…so, we invite you to make this dish at home and enjoy it with your loved ones!
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Directions:
STEP 1
Bring a pot of water to boil and then cook the tortellini according to directions on the package.
STEP 2
Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.
STEP 3
Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.
STEP 4
In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.
STEP 5
Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].
STEP 6
Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!
Ingredients:
1 bag of Barilla® Collezione Three Cheese Tortellini
1 bag porcini mushrooms
2 TBS extra virgin olive oil
1 clove garlic, sliced thin
1 oz dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour
1 TBS chopped Italian parsley
2 tbs butter
Ingredients for the Parmigiano Reggiano fondue:
1 cup heavy cream
1 cup grated Parmigiano 24 months
TT salt and pepper TT
1 lb puff pastry
1 egg
½ cup honey
½ cup grated Parmigiano Reggiano
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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